Looking for a fun midweek meal to make that's packed full of flavour and comes together in only 20 minutes? Our salmon and avocado burgers is the perfect option.
Fragrant spring onions, parsley, salmon and horseradish sauce are blitzed together with breadcrumbs and egg to make a flavoursome fish patty.
We've gone for a cheat's aioli which uses pre-made mayonnaise with added garlic and lemon, and cooked the salmon burgers until cooked through and moist.
Serve in a fresh ciabatta roll with rocket leaves, ripe avocado and a good dollop of the garlic aioli.
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Yields:
4 serving(s)
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
703
Ingredients
For the patties
3
spring onions, roughly chopped
large handful fresh parsley
500g
skinless salmon fillets
100g
fresh breadcrumbs
1Tbsp.
hot horseradish sauce
1
medium egg
1Tbsp.
olive oil
For the aioli
4Tbsp.
mayonnaise
1
small garlic clove, crushed
finely grated zest ½ lemon
To serve
4
ciabatta rolls, split open
avocado slices
rocket
Directions
Step 1
In the bowl of a food processor, whiz spring onions and parsley (including stalks) until finely chopped. Add the salmon and pulse until finely chopped but retaining some texture. Scrape mixture into a large bowl and stir in breadcrumbs, horseradish, egg and some seasoning.
Step 2
Shape into 4 patties. Heat oil in a large non-stick frying pan over low-medium heat and fry patties for 8min, turning midway through, or until golden and cooked through.
Step 3
In a small bowl, mix together aioli ingredients with some seasoning.
Step 4
Serve burgers in ciabatta rolls, with avocado slices, rocket and aioli.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
